文献类型： 外文期刊
作者： Zhu, Bingqing 1 ; Lin, Lijing 2 ; Li, Jihua 2 ; Huang, Maofang 2 ; Zhang, Kangyi 1 ;
作者机构： 1.Henan Acad Agr Sci, Inst Agr Prod Proc, Zhengzhou 450002, Henan, Peoples R China
2.Chinese Acad Tropical Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
关键词： Macadamia integrifolia Oil;Nanoemulsion;O/W;Stability Tests
期刊名称：APPLIED MATERIALS AND TECHNOLOGIES FOR MODERN MANUFACTURING, PTS 1-4
ISSN： 1660-9336
年卷期： 2013 年 423-426 卷
页码：
收录情况： SCI
摘要： Oil-in-water (O/W) nanoemulsion of Macadamia integrifoblia oil was prepared. The nanoemulsion with the minimum diameter (22.13 nm) would be gained at the ratio of surfactant (Tween-80): cosurfactant(olive oil): oil phase(ethanol)9:2:1, 86.4% distributing between 10 similar to 30 nm, spherical. The Macadamia integrifoblia oil nanoemulsion was still clarity, homogeneous and stable after the stability tests.
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